Nutritional Info

Nutrition Facts

Serving Size 1 (111g)

Calories 345
Calories from Fat 225 (65%)
Amount Per Serving %DIV
Total Fat 25g 38%
Saturated Fat 16.1g 81%
Monounsaturated Fat 7.9g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 160mg 53%
Sodium 201mg 9%
Potassium 122.3mg 3%
Total Carbohydrate 23.1g 8%
Dietary Fiber 0.3g 1%
Sugars 0.3g
Protein 4.5g 9%

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Recipe Description
This impressive dessert is actually quite easy to make, partly because it uses prepared cake. Try topping it with fresh berries.
Prep time
4 hr 30 min
Cook time
0 min
Ready In
4 hr 30 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  almonds, sliced, toasted and cooled
4 Ounce(oz)  semisweet chocolate, finely chopped
1 Teaspoon(t)  pure vanilla extract
1/4 Cup(c)  confectioner's sugar, plus more for garnish
1 Pint(pt)  heavy or whipping cream
2 Tablespoon(T)  orange liqueur
2 Tablespoon(T)  rum
12 Ounce(oz)  pound cake


At least 20 minutes before you are ready to whip the cream, place a large bowl and the beaters of an electric mixer in the refrigerator. Line a 2 quart round bowl or mold with plastic wrap. Cut the cake into slices no more than 1/4 inch thick. Cut each slice in half diagonally, forming two triangular pieces, and lay them all on a platter. In a small bowl, mix together the rum and liqueur, and sprinkle the mixture over the cake. Place as many cake pieces as needed side by side pointed side down in the bowl to form one layer. Cover the remaining inside surface of the bowl with the remaining cake, cutting the pieces to fit as needed. Fill in any gaps with cutup pieces of cake. Set aside the remaining cake for the top. To prepare the filling: Remove the bowl and beaters from the refrigerator. Pour the cream into the bowl. Add the confectioners' sugar and vanilla. Whip at high speed until the cream holds its shape softly when the beaters are lifted, about 4 minutes. Gently fold in the chocolate and almonds. Spoon the cream mixture into the mold, being careful not to disturb the cake. Place the remaining cake slices in a layer on top. Cover securely with plastic wrap and freeze the mold 4 hours up to overnight. To serve, remove the plastic wrap and invert a serving plate on top of the bowl. Holding the plate and bowl together, invert them both. Lift off the bowl. Remove the plastic wrap and sprinkle with confectioner's sugar. Place the berries around the cake. Cut into wedges to serve.

Additional notes

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